Yield: 4 servings


For the dressing:
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
Salt and pepper, to taste

To assemble:
4 (10-inch) wraps or tortillas
Cooked whole wheat couscous
Baby spinach leaves
Diced fresh tomatoes (or halved grape tomatoes)
Julienned or shredded carrots
Chopped banana peppers
Crumbled feta cheese

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  • step 1: HideShow Images

    To make the dressing, combine the balsamic vinegar and olive oil in a jar or squeeze bottle with a closed lid.  Shake well to combine.  Season to taste with salt and pepper and if necessary, adjust amounts of oil and vinegar to your liking.

  • step 2: HideShow Images

    Lay a wrap out on a work surface and spread with a thin layer of hummus.  Top with a handful or two of couscous.  Add a small mound of baby spinach leaves, a handful of diced tomatoes and a handful of carrots.

  • step 3: HideShow Images

    Top with a handful of the banana peppers, a sprinkling of the feta and a drizzle of the balsamic vinaigrette.

  • step 4: HideShow Images

    Fold the bottom edge of the wrap up.

  • step 5: HideShow Images

    Fold the sides of the wrap inward, and then roll the wrap up tightly to enclose all the fillings, burrito-style.  (This may take a couple of tries but even the less than perfect wraps still taste good.)  Store airtight and serve within 4-6 hours.